Crispy Blackened Catfish with Lemon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Blackened Catfish with Lemon

YOUR SOLIN GENERATED RECIPE

Crispy Blackened Catfish with Lemon

Savor the bold flavors of this crispy, blackened catfish, perfectly seared with an aromatic blend of spices and finished with a vibrant squeeze of fresh lemon. Paired with a light, fluffy quinoa salad, this dish delivers an exciting mix of textures and citrus brightness that elevates a classic seafood dinner.

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NUTRITION

399kcal
Protein
45.1g
Fat
12.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Catfish Fillet

1 tsp Blackening Seasoning

1 tsp Olive Oil

1 Lemon Wedge

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Pat the catfish fillet dry with paper towels to remove excess moisture.

  • 2

    Lightly brush the fillet with olive oil on both sides.

  • 3

    Evenly sprinkle the blackening seasoning over both sides of the fish, gently pressing to adhere.

  • 4

    Preheat a non-stick skillet or cast iron pan over medium-high heat.

  • 5

    Once the pan is hot, carefully place the fillet in the pan and cook for about 3-4 minutes per side until the exterior is crisp and the fish flakes easily with a fork.

  • 6

    While the catfish is cooking, prepare the quinoa if not pre-cooked.

  • 7

    Plate the fish alongside the cooked quinoa and garnish with a fresh lemon wedge.

  • 8

    Squeeze the lemon juice over the catfish just before serving to enhance the flavor.

Crispy Blackened Catfish with Lemon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Blackened Catfish with Lemon

YOUR SOLIN GENERATED RECIPE

Crispy Blackened Catfish with Lemon

Savor the bold flavors of this crispy, blackened catfish, perfectly seared with an aromatic blend of spices and finished with a vibrant squeeze of fresh lemon. Paired with a light, fluffy quinoa salad, this dish delivers an exciting mix of textures and citrus brightness that elevates a classic seafood dinner.

NUTRITION

399kcal
Protein
45.1g
Fat
12.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Catfish Fillet

1 tsp Blackening Seasoning

1 tsp Olive Oil

1 Lemon Wedge

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Pat the catfish fillet dry with paper towels to remove excess moisture.

  • 2

    Lightly brush the fillet with olive oil on both sides.

  • 3

    Evenly sprinkle the blackening seasoning over both sides of the fish, gently pressing to adhere.

  • 4

    Preheat a non-stick skillet or cast iron pan over medium-high heat.

  • 5

    Once the pan is hot, carefully place the fillet in the pan and cook for about 3-4 minutes per side until the exterior is crisp and the fish flakes easily with a fork.

  • 6

    While the catfish is cooking, prepare the quinoa if not pre-cooked.

  • 7

    Plate the fish alongside the cooked quinoa and garnish with a fresh lemon wedge.

  • 8

    Squeeze the lemon juice over the catfish just before serving to enhance the flavor.